PENGARUH PENDINGINAN AWAL (Pre-cooling) DAN KONSENTRASI CaCl2 TERHADAP UMUR SIMPAN DAN KUALITAS CABAI MERAH BESAR (Capsicum annuum L.)

Muhammad Ridwan, St. Sabahannur, Suraedah Alimuddin

Abstract


This study aims to determine the effect of early cooling on the shelf life and quality of large red chilies, to determine the effect of CaCl2 concentration on the shelf life and quality of large red chilies, to determine the effect of the interaction between initial cooling and CaCl2 concentration on the shelf life and quality of large red chilies. This research was conducted at the Post-Harvest Laboratory of the Faculty of Agriculture, Universitas Muslim Indonesia, which took place from February to April 2021. The study was arranged using a completely randomized design (CRD) method with a two-factor factorial pattern and was repeated 4 times. The first factor of initial cooling consists of 2 levels: Using plain water (±230C), Using cold water (±50C). The second factor of CaCl2 concentration consisted of 4 levels: 0%, 4%, 6%, 8%. Parameters observed were weight loss, determination of vitamin C content, color organoleptic test, texture organoleptic test and shelf life. The results showed that the initial cooling had no effect on weight loss, vitamin C content, color organoleptic test, texture organoleptic test and shelf life. Soaking large red chilies with CaCl2 at 8% CaCl2 concentration was the best concentration because it was able to suppress weight loss by 18.55% on shelf life of 44 days. The interaction of the initial cooling treatment use cold water (±50C), 8% CaCl2 concentration was the best treatment because it was able to maintain the vitamin C content of 0.265%, color with a score of 5.00 (red skin color), texture with a score of 5.04 (soft surface wrinkled) on shelf life of 44 days.


Keywords


Large Red Chilies; Pre-cooling; Calcium Chloride (CaCl2); Shelf Life

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